Δαφνη Ευτυχια Αρθουρος

I never tried those, no. (And the idea of anchovies never really appealed to me back when I still ate meat*, so I don't have flavour-memories of them to use to synthesize the combination with green olives in my head. Is the taste similar enough to the smell to get the idea, or is this just one of those things I won't ever know?)

* In many ways -- just about all ways except for the obvious one -- I was a much more finicky eater when I ate meat. And there were a lot of things on the, "I ain't even tryin' that" list.

Perhaps a couple of capers instead of a third type of olive? Breaks the recursion, I know ...

I think I've seen green olives small enough, once pitted and collapsed in on themselves, to fit inside one of those bitter black olives. But IIRC they had a high pit:flesh ratio and would be way too much work.

Maybe a piece cut from a white olive? It would cut the agressive saltiness of both the black and the green, a little, and would mean we weren't just alternating black and green.

(Oh great. Even as a vegetarian I manage to fall into the turducken trap (in miniature). Or is this more like infinite cats (http://www.infinitecat.com/)?)

'Tis. I like green olives stuffed with garlic or blue cheese or marinated with crushed red pepper, and there's nothing wrong eith pimento, but this, this is Better. :-)

Admittedly I do tend to like ripe olives more than green ones in general ... but I found the way the flavours combined to be interesting.